One of the greatest parts of travelling is sampling the local delicacies, right? Well, what if those local delicacies aren’t so … delicate? Forget about apples, pears and sweet cherries, these freaky fruits will require a strong mind.

It’s time to channel your inner I’m a Celebrity contestant …

Buddha’s hand

The what? The Edward Scissorhands of the citrus familyWhere’s it from? JapanWhat do you do with it? It will add a tang to fish, salads and cocktails, apparentlyShould I eat it? We're not sure we can get past the fact it looks like it has fingers

Jackfruit

The what? It’s very big and bumpy with a gooey insideWhere’s it from? South and south-east AsiaWhat do you do with it? You can eat them fresh or add them to soups, jams or ice creamShould I eat it? Well, when it’s green and unripe it’s meant to taste like meat (yes, really) but when it’s ripe, it tastes sweet. We. Are. Confused

Annatto

The what? Think this looks inedible? Well, you’re almost right. Only the seeds can be eaten

Where’s it from? MexicoWhat do you do with it? It has been dubbed the "poor man’s saffron" and can give the same colour to rice and fish dishesShould I eat it? The slightly bitter seeds are good for infusing oil (and it’s less faff than cooking with them)

Durian

The what? The world’s smelliest fruitWhere’s it from? South-east AsiaWhat do you do with it? The brave put it into smoothies, ice cream or even a cakeShould I eat it? Only if you have a very reliable nose-peg at the ready. It has been compared to smelling like sewage. Lovely

Pitaya

The what? It’s otherwise known as a dragon fruitWhere’s it from? AsiaWhat do you do with it? This is a dessert kind of fruit. Pop it in tarts or on a fruit kebabShould I eat it? It’s sweet and creamy so, yes

Australian finger lime

The what? A gherkin-like citrus fruit with tiny, tangy jewels that burst in the mouthWhere’s it from? AustraliaWhat do you do with it? Put it in drinks (hello, margarita)Should I eat it? Once it’s cooked, it tastes like a lime